Game Day Entertaining
Versatile Players
Sriracha Aïoli
One of the most decadent ways to dress a sandwich for game day celebrations is by offering a classically prepared aïoli. The texture may be offered as a thick, spreadable condiment to more of a thin sauce. Use your personal preference in regards to the consistency. Oils will thicken while liquids, typically water, will produce a looser texture. They may be flavored a variety of ways from this highly seasoned Sriracha Aïoli version to those enhanced with freshly snipped herbs. Learn how to make a delicious condiment that’s ideal to serve for an array of tailgating socials & beyond.
Sriracha Aïoli
makes 3/4 cup
Game Changer
An aïoli is a classic condiment prepared with smashed garlic, oil & sometimes an egg yolk which helps emulsify the mixture & bind it together. Look to The Basics: Aïoli for detailed photos & instructions to guide you further.
1 garlic clove, pressed
1 egg yolk
2 tsp fresh lime juice
1/4 tsp kosher salt
1/2 cup plus 2 Tbsp vegetable oil
1 tsp toasted sesame oil
1 Tbsp sriracha
Freshly ground pepper
Place the garlic on a cutting board & smash it flat several times with the side of a chef knife then mince with the blade. Place the garlic, the egg yolk, the lime juice & the salt in a Medium bowl. Blend the mixture using a hand-held electric mixer fit with whisk attachments beginning on Low speed. Simultaneously, add the oils in a slow steady stream. Gradually increase the speed to Medium-High once the mixture begins to thicken & approximately half of the oil has been added. Fleck several droplets of water into the bowl 3 or 4 times during the process to thin the mixture. Stir in the sriracha. Season with freshly ground pepper & additional salt. Use within a few days.
The Extra Point
Use this highly flavored condiment on a variety of sandwich combinations from grilled chicken & bacon to simple BLT’s.
FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}
How To Separate Eggs
Separating the egg white from the egg yolk is a relatively simple process. Keep a few valuable tips in mind to ensure your recipes are a success.
The Technique
If a small amount of the yolk gets into the egg whites, use a spoon to retrieve it. Remove as much as possible to ensure they whip to full volume. A small bit of shell may fall into the egg whites during the process. Simply remove it before proceeding with the application. Crack the egg with purpose against the side of a small bowl. Carefully split the egg using your thumbs to pry the shell into two pieces. As you separate the two halves, quickly catch the yolk in one of the shells. Allow the egg white to fall into the bowl. Alternate the yolk from each shell half until all of the egg white collects in the bowl. Place the egg yolk in a separate bowl. Repeat the process until the desired number of eggs have been separated.
The Raw Egg Yolk
There is a risk consuming raw eggs as they can cause food-borne illness. Start by using the freshest, cleanest eggs possible that have been properly refrigerated. The safest eggs to use are pasteurized eggs in the shell which have been treated to kill any traces of salmonella bacteria that may be present.
etc
Game Day Entertaining 101
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The Tune
“Shake That Boogie” Sonny Boy Williamson
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